Grilled Sausage, Potatoes, and Cabbage: A Flavorful Feast

There’s something undeniably satisfying about the combination of smoky grilled sausage, tender potatoes, and perfectly cooked cabbage. This dish is a hearty and flavorful meal that’s perfect for a backyard barbecue, a casual weeknight dinner, or even a camping trip. The beauty of this recipe lies in its simplicity and versatility. You can easily adapt it to your liking by using different types of sausage, adding your favorite vegetables, or playing with various seasonings. This blog post will guide you through a detailed recipe for grilled sausage with potatoes and cabbage, ensuring you create a delicious and memorable meal.

Why This Recipe Works

* **Smoky Flavor:** Grilling the sausage imparts a wonderful smoky flavor that complements the sweetness of the cabbage and the earthiness of the potatoes.
* **One-Pan Wonder (Almost):** While you’ll need a pot for parboiling the potatoes, the main cooking happens on the grill, minimizing cleanup.
* **Customizable:** This recipe is a blank canvas. Feel free to experiment with different sausages, vegetables, and seasonings to create your own signature dish.
* **Budget-Friendly:** Potatoes and cabbage are inexpensive ingredients, making this a great option for a delicious and affordable meal.
* **Perfect for a Crowd:** This recipe can easily be scaled up to feed a large group.

Ingredients You’ll Need

* **Sausage:** 2 pounds of your favorite sausage (Italian sausage, kielbasa, bratwurst, chorizo – all work well). Consider a mix of different types for more flavor.
* **Potatoes:** 2 pounds of Yukon Gold or red potatoes, cut into 1-inch chunks. These varieties hold their shape well during grilling.
* **Cabbage:** 1 medium head of green cabbage, cored and roughly chopped. Savoy cabbage also works well.
* **Onion:** 1 large yellow onion, sliced.
* **Bell Pepper:** 1 bell pepper (any color), seeded and sliced.
* **Garlic:** 4 cloves garlic, minced.
* **Olive Oil:** 4 tablespoons, divided.
* **Seasonings:**
* Salt: To taste
* Black Pepper: To taste
* Paprika: 1 teaspoon (smoked paprika adds a nice depth of flavor)
* Dried Thyme: 1 teaspoon
* Dried Rosemary: 1 teaspoon
* Red Pepper Flakes (optional): ¼ teaspoon, for a touch of heat
* **Optional Add-ins:**
* Carrots: Peeled and sliced
* Apples: Cored and chopped (adds a touch of sweetness)
* Bacon: Cooked and crumbled (because everything’s better with bacon!)
* Beer or Broth: ½ cup (for steaming, optional)
* Fresh Parsley: Chopped, for garnish
* Mustard: For serving

Equipment

* Large pot
* Grill
* Large bowl
* Tongs
* Cutting board
* Knife
* Aluminum foil (optional, for wrapping the cabbage and potato mixture)

Step-by-Step Instructions

Here’s a detailed guide to help you create the perfect grilled sausage, potatoes, and cabbage:

**Step 1: Prepare the Potatoes**

1. **Parboil the Potatoes:** Place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil and cook the potatoes for about 8-10 minutes, or until they are slightly tender but still firm. You don’t want them to be fully cooked at this stage, as they will continue to cook on the grill.
2. **Drain the Potatoes:** Drain the potatoes in a colander and set them aside to cool slightly. This step is crucial because parboiling ensures that the potatoes cook through on the grill without burning on the outside.

**Step 2: Prepare the Vegetables**

1. **Chop the Cabbage:** Remove the outer leaves of the cabbage and discard them. Cut the cabbage in half through the core. Place the cut side down on a cutting board and slice each half into quarters. Remove the core from each quarter, then roughly chop the cabbage into bite-sized pieces.
2. **Slice the Onion and Bell Pepper:** Peel and slice the onion into thin half-moons. Remove the seeds and membranes from the bell pepper and slice it into strips.
3. **Mince the Garlic:** Peel and mince the garlic cloves. Mincing ensures that the garlic flavor is evenly distributed throughout the dish.

**Step 3: Prepare the Sausage**

1. **Prep the Sausage:** If using whole sausages, you can leave them as they are. If using larger sausages, you may want to cut them in half or into smaller pieces to ensure they cook evenly. For Italian sausage, consider pricking the casings in a few places with a fork to prevent them from bursting on the grill.

**Step 4: Season the Vegetables**

1. **Combine Vegetables in a Bowl:** In a large bowl, combine the parboiled potatoes, chopped cabbage, sliced onion, sliced bell pepper, and minced garlic.
2. **Add Olive Oil and Seasonings:** Drizzle the vegetables with 3 tablespoons of olive oil. Add the salt, black pepper, paprika, dried thyme, dried rosemary, and red pepper flakes (if using). Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasonings. This step is essential for developing the flavor of the dish.

**Step 5: Grill the Sausage and Vegetables**

There are two primary methods for grilling the sausage and vegetables. The first involves using foil packets, while the second involves grilling directly on the grill grates. Both methods yield delicious results, so choose the one that best suits your preferences and grilling setup.

**Method 1: Using Foil Packets (Easy Cleanup)**

1. **Prepare Foil Packets:** Tear off a large sheet of heavy-duty aluminum foil. Place half of the seasoned vegetables in the center of the foil sheet. Arrange half of the sausage pieces on top of the vegetables. Drizzle with a little more olive oil (about ½ tablespoon). Fold the foil over the sausage and vegetables, creating a sealed packet. Crimp the edges tightly to prevent steam from escaping. Repeat with another sheet of foil and the remaining vegetables and sausage. You should have two foil packets.
2. **Grill the Foil Packets:** Preheat your grill to medium heat (around 350-400°F or 175-200°C). Place the foil packets on the grill grates. Close the grill lid and cook for about 25-30 minutes, or until the potatoes are tender and the sausage is cooked through. Turn the packets occasionally to ensure even cooking.

**Method 2: Grilling Directly on the Grates (More Smoky Flavor)**

1. **Preheat the Grill:** Preheat your grill to medium heat (around 350-400°F or 175-200°C).
2. **Grill the Sausage:** Lightly oil the grill grates with the remaining 1 tablespoon of olive oil. Place the sausage directly on the grill grates. Grill for about 5-7 minutes per side, or until the sausage is browned and cooked through. If the sausage starts to brown too quickly, move it to a cooler part of the grill or reduce the heat.
3. **Grill the Vegetables:** Place the seasoned vegetables in a grill basket or on a sheet of aluminum foil with holes poked in it. This will prevent the vegetables from falling through the grates. Grill the vegetables for about 20-25 minutes, or until the potatoes are tender and the cabbage is slightly softened and charred. Stir the vegetables occasionally to ensure even cooking.

**Step 6: Combine and Serve**

1. **Combine the Sausage and Vegetables:** If you used foil packets, carefully open them and transfer the sausage and vegetables to a serving platter. If you grilled the sausage and vegetables separately, combine them on a serving platter.
2. **Garnish (Optional):** Garnish the dish with fresh chopped parsley, if desired.
3. **Serve:** Serve the grilled sausage, potatoes, and cabbage hot. Offer mustard on the side for dipping. This dish pairs well with a crusty bread or a simple salad.

Tips for Grilling Success

* **Don’t Overcrowd the Grill:** Overcrowding the grill can lower the temperature and prevent the sausage and vegetables from cooking evenly. Work in batches if necessary.
* **Use a Meat Thermometer:** To ensure the sausage is cooked through, use a meat thermometer. The internal temperature should reach 160°F (71°C) for pork sausage and 165°F (74°C) for poultry sausage.
* **Control the Heat:** Keep a close eye on the grill temperature and adjust it as needed. If the sausage or vegetables are browning too quickly, reduce the heat or move them to a cooler part of the grill.
* **Experiment with Seasonings:** Don’t be afraid to experiment with different seasonings to customize the flavor of the dish. Smoked paprika, garlic powder, onion powder, and chili powder are all great additions.
* **Soak Wooden Skewers (if using):** If you decide to thread the sausage and vegetables onto wooden skewers, soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.

Variations and Additions

This recipe is incredibly versatile. Here are a few ideas for variations and additions:

* **Different Sausages:** Try using different types of sausage, such as Italian sausage, kielbasa, bratwurst, chorizo, or Andouille sausage. Each type of sausage will add its unique flavor to the dish.
* **Other Vegetables:** Add other vegetables to the mix, such as carrots, Brussels sprouts, zucchini, or squash. Just be sure to adjust the cooking time accordingly.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Sweetness:** Add chopped apples or a drizzle of honey or maple syrup for a touch of sweetness.
* **Beans:** Add a can of drained and rinsed cannellini beans or great northern beans for added protein and fiber.
* **Herbs:** Experiment with different herbs, such as oregano, basil, or marjoram.
* **Vinegar:** A splash of apple cider vinegar or balsamic vinegar can add brightness and acidity to the dish.

Serving Suggestions

* **With Crusty Bread:** Serve the grilled sausage, potatoes, and cabbage with crusty bread for dipping in the juices.
* **With a Salad:** Pair it with a simple green salad or a vinegar-based coleslaw.
* **As a Topping:** Use it as a topping for polenta or mashed potatoes.
* **In Sandwiches:** Slice the sausage and vegetables and use them as a filling for sandwiches or hoagies.
* **With Mustard:** Always have a selection of mustards on hand for dipping.

Make-Ahead Tips

* **Chop the Vegetables:** You can chop the cabbage, onion, and bell pepper up to a day in advance and store them in an airtight container in the refrigerator.
* **Parboil the Potatoes:** You can parboil the potatoes up to a day in advance and store them in an airtight container in the refrigerator. Make sure to cool them completely before storing.
* **Season the Vegetables:** You can season the vegetables with olive oil and spices up to a few hours in advance and store them in an airtight container in the refrigerator.

Storage and Reheating

* **Storage:** Store leftover grilled sausage, potatoes, and cabbage in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the leftovers in a skillet over medium heat, in the microwave, or in the oven. Add a splash of water or broth to prevent them from drying out.

Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients used.)

* Calories: 400-600 per serving
* Protein: 20-30 grams
* Fat: 25-40 grams
* Carbohydrates: 30-40 grams
* Fiber: 5-8 grams

Conclusion

Grilled sausage, potatoes, and cabbage is a delicious and versatile meal that’s perfect for any occasion. With its smoky flavor, hearty ingredients, and easy preparation, it’s sure to become a family favorite. So fire up the grill and give this recipe a try. You won’t be disappointed!

Enjoy your grilling adventure!